NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1 tbsp Extra virgin olive oil

1 tsp Lemon zest

1 tbsp Lemon juice

1 tsp Dried oregano

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Broccoli florets

5 spears Asparagus

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  In a small bowl, whisk together half of the olive oil, lemon zest, lemon juice, dried oregano, garlic powder, sea salt, and black pepper to create a marinade.

• 3

  Place the chicken breast on the prepared baking sheet and brush the marinade evenly over both sides.

• 4

  In a separate bowl, toss the broccoli florets and asparagus spears with the remaining olive oil and a small pinch of extra salt.

• 5

  Arrange the vegetables in a single layer around the chicken on the baking sheet.

• 6

  Roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are slightly browned and tender.

• 7

  Remove from the oven and let the chicken rest for 5 minutes before slicing to ensure it remains juicy.